Tasting Notes Clinet 2015

OMG. This is really dense and rich with velvety tannins and so much fruit and length. Super concentration and structure. Greatest Clinet ever. No jam. Just class.

James Suckling

jamessuckling.com

95-97

The 2015 Clinet is a blend of 90% Merlot, 9% Cabernet Sauvignon and 1% Cabernet Franc, cropped at 37 hl/ha and matured in 65% new oak. It was picked from 15 September commencing with the young Merlot vines, and finishing between 28 and 1 October with the very old Merlots and the Cabernets. A couple of specific features to note: the alcohol level is 14.3%, perhaps a little lower than some of Clinet's peers and also a IPT of up to 88, higher than 2010 even. Broody at first, it eventually develops a perfumed bouquet as it opens, with black fruit, melted tar and a brush of black truffle. The palate is medium-bodied with fine tannin. There is plenty of nascent energy in this Clinet, spicier than other vintages that I have tasted over the years, linear at first and then fanning out towards the finish with a dash of white pepper on the aftertaste. It is a very harmonious Clinet, one that I suspect will favor those with the nous to age this Pomerol for 5-7 years, even though it might tempt you earlier. This is a great Pomerol from Ronan Laborde and his team.

Neal Martin

eRobertParker.com, #224, April 2016

95

Picked comparatively early, this is correspondingly fresh and well balanced with floral, violet-scented aromas, lots of plush bramble, plum and blackberry fruit, nuanced tannins and a fresh, minerally finish. Classy stuff from a château in an impressive run of form. Drink: 2022-32

Tim Atkin

timatkin.com

94-97

The fleshy plum, blackberry and boysenberry fruit flavors sail along, gilded with a hint of anise and backed by velvety tannins. Shows serious length already and latent depth. A hedonistic wine in the making.—J.M.

Wine Spectator

James Molesworth - winespectator.com

17

Purplish. Almost overripe nose. Very velvety texture. More savoury than sweet on the palate. Hugely ambitious. Rather drying tannins on the end. Not my style but a very good example of the super-concentrated style.